Delicious burritos filled with seasoned rice, ground beef, nacho cheese, sour cream, and crispy tortilla strips, then grilled with a cheesy crust for extra flavor and crunch.
1. Cook the Rice:
• Heat 1 tbsp oil in a skillet over medium heat.
• Add 1 cup long-grain white rice and 2 minced garlic cloves, stirring often until rice is lightly toasted and garlic is fragrant.
• Pour in 2 cups of chicken stock and ½ cup of tomato sauce. Add ½ tsp garlic powder and ½ tsp onion powder.
• Stir, bring to a boil, then lower the heat to a simmer. Cover with a lid and cook for 20 minutes, or until rice is tender.
2. Brown the Beef:
• In another skillet, cook 1½ lbs ground beef until fully browned. Drain excess fat if needed.
• Stir in 1 packet taco seasoning (following package instructions) and the remaining ½ cup of tomato sauce.
• Simmer on low until thickened and well coated.
3. Assemble the Burritos:
• On a large flour tortilla, layer in this order: Chipotle sauce (optional), a scoop of rice, nacho cheese sauce, sour cream, crispy tortilla strips, and the taco beef mixture.
• Roll into a burrito, tucking the sides in tight.
4. Grilled Cheese Finish:
• Heat a nonstick skillet over medium heat.
• Sprinkle a handful of shredded Mexican cheese blend in a circle about the size of your burrito.
• Place the burrito seam-side down on top of the cheese. Let the cheese melt and get golden brown, then carefully flip and brown the other side. The cheese will form a crispy crust.
5. Serve or Store:
• Serve hot!
• For leftovers: wrap in parchment paper. Note: Skip the sour cream and tortilla strips when wrapping extras to keep the texture right. Reheat in an air fryer for best results.
